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KMID : 0881719950100020103
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Journal of Food Hygiene and Safety
1995 Volume.10 No. 2 p.103 ~ p.109
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Effects of Storage Temperature and Packaging Methods on the Microbiological and Organoleptic Qualities of Boiled-Dried Anchovies
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Abstract
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Boiled-dried anchovy;Storage temperature;Packaging methods;Microbiological and organoleptic qualities
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